With just a handful of nutritious ingredients, you can bake up super easy Banana Oatmeal Muffins to share with the kids. Bonus: These store so well in the fridge for days!

banana oatmeal muffins on blue plate with child's hand

Banana Oatmeal Muffins

Almost every week, I make a batch of healthy muffins to have on hand for easy breakfasts, snacks, and lunches. I love that they can sit in the fridge and still taste great a few days later—and that they’re packed with enough nutrition that they’re a good quick meal option. My girls (like many, I’m sure!) enjoy muffins, but just putting a few chocolate chips on top transforms them into something they’re SUPER excited to eat.

To make these muffins we blend up whole grain oats with Greek yogurt or milk, eggs, bananas and a few pantry staples. You pour the batter from the blender right into the muffin pan so the method is seriously doable—even if you only have one free hand!

The combination delivers protein, fiber, and potassium—as well as some of the fats that toddlers need to grow—in an easy to eat format.

TIP: We like to eat these muffins cold right out of the fridge, but you can also serve them slightly warm. You can dice them up as needed for younger kids.

ingredients-in-banana-oatmeal-muffins

Ingredients You Need

To make these muffins you’ll need:

TIP: You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.

how-to-make-banana-oatmeal-muffins-step-by-step

Step-by-Step Instructions

Here’s a look at the process of how to make these banana muffins. Scroll down to the bottom of the post for the full information.

  1. Place the oats into a food processor or blender to make a coarse flour.
  2. Add the rest of the ingredients except the chocolate chips, if using.
  3. Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
  4. Divide among muffin cups and top with chocolate chips if using.
  5. Bake. Transfer to a wire rack to cool.

TIP: Use bananas with a lot of brown spots for the best natural sweetness and flavor. You know, those ones that have been sitting on the counter ignored all week and need to be used up!

banana-oatmeal-muffins-on-wire-rack

Frequently Asked Questions

What can I use in place of maple syrup?

You can try using honey if you prefer.

Can I make these muffins without a blender?

You can make these in a food processor if you prefer. Or to make them by hand, you’ll need to start with store-bought oat flour, mash the bananas with a fork or potato masher until super smooth, and stir everything together in a bowl. I prefer the texture of these when made in a blender or food processor—it’s smoother and more uniform.

Can I make these gluten-free?

I love making flourless muffins with homemade oat flour because they are so easy and have the added benefits of fiber and complex carbohydrates. Just choose gluten-free oats if needed. The oats, which get ground in the food processor or blender, bake up with the banana to create very moist and tender muffins —which are delicious and also easy for toddlers to eat.

How long can I store these muffins?

These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.

banana oatmeal muffins with chocolate chips with toddler hand

Mini Banana Muffins

To make these as mini muffins, grease a mini muffin tin and pour the batter about ¾ of the way full in each muffin cup. Bake for 12-14 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. Follow the rest of the instructions in the recipe below.

Best Tips for Success

  • These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
  • For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
  • Dairy-free: Use plain nondairy milk.
  • For the best flavor and natural sweetness, use very ripe bananas with a lot of brown spots.
  • To make these by hand, use store-bought oat flour, mash the banana very smooth, and mix together in a mixing bowl.
  • You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
  • Add a few chocolate chips to the tops of each muffin if desired.
  • You may also like Spinach Banana Muffins, Chocolate Protein Muffins, and Applesauce Muffins.

I’d love to hear your feedback on this recipe if you try it so please comment below!

This post was originally posted on July 19, 2019.

banana oatmeal muffins

Banana Oatmeal Muffins (SO Good!)

For the best flavor and sweeteness, use bananas with a lot of brown spots.
4.84 from 43 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 156kcal
Servings 10 muffins

Ingredients

  • 2 cups rolled oats
  • 2 cups sliced very ripe bananas (about 2 medium)
  • 6 ounces milk (or plain whole milk Greek yogurt)
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 cup chocolate chips (optional)

Instructions

  • Preheat the oven to 375 degrees F and grease 10 cups of a standard size muffin tin.
  • Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
  • Add the rest of the ingredients except the chocolate chips, if using.
  • Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
  • Divide among 10 muffin cups. You want each cup to be about ¾ full. Top with chocolate chips if using.
  • Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool.
  • Serve warm, at room temperature, or chilled.

Notes

  • These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
  • Mini muffins: Use a mini muffin pan bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
  • Dairy-free: Use nondairy milk.
  • To make without a blender: Use store-bought oat flour instead of rolled oats, mash the banana very smooth, and mix together in a mixing bowl.
  • You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
  • Add a few chocolate chips to the tops of each muffin if desired.
  • Serve cold or slightly warmed. Dice up for younger eaters as needed.

Nutrition

Serving: 1muffin, Calories: 156kcal, Carbohydrates: 28g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 133mg, Potassium: 226mg, Fiber: 3g, Sugar: 13g, Vitamin A: 95IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I make these muffins every 1-2 weeks and wanted to thank you since I use the recipe so often. These muffins one of the few things my toddler will eat. The only change I make is that I omit the maple syrup and usually plop in other fruits, like frozen blueberries or whatever else we have on hand. Again, Thanks!

    1. If you had a really strong blender that could grind them up, maybe. I haven’t tried it though so I am not 100% sure it will work the same way

  2. 5 stars
    I made this for my 11month baby and the whole family loved it!
    I skipped the maple syrup, but I forgot to add the additional 2 tbsp milk that you mentioned in the comments. Just to let people know: it works wonderfully! Texture, flavour, everything. I used very ripped banana.
    I also frozen and used throughout the week.
    Thanks!!

    1. 5 stars
      I started the recipe and realized I didn’t have any eggs on hand, but found a substitute suggestion to use 1/4c of seltzer water as replacement for 1 egg. Was a little skeptical about how liquid-y it would be but I blended everything (except the seltzer) as directed then added 1/2c seltzer last minute before doing one last pulse to get it mixed in… It turned out surprisingly well in the mini muffin pan!

  3. The batter was very runny and filled 12 muffin cups and then some! However they were quite tasty! Ill try again and see… How much banana is vague.. I use frozen over ripe ones and its very liquidy… any suggestions for how much mashed banana?

    1. It would be about a cup mashed banana. I would drain off any liquid that comes off of your bananas when you thaw them!

  4. 5 stars
    Just made these… Love them! Great way to use over ripe bananas… This is the first rolled oats-banana recipe that actually turned out as expected… And the bonus… They are So Good!!!

    1. Sure, I don’t see why not. Just drain off any liquid if there’s a lot that comes off when they thaw.

  5. Would it be ok to just omit the maple syrup (we don’t do sugar or sweeteners) or should it be replaced with another wet ingredient – maybe more yoghurt?
    Thanks!

  6. 5 stars
    These turned out great! This is one of the few ways I can get my daughter to eat bananas! Thanks for the recipe!

  7. Would these be ok for a younger baby minus maple syrup? Mine is 8.5months, and really itching for finger foods over spoons. He does eat eggs & we’ve loved your egg & banana pancakes.

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